Buffalo Minas Frescal cheese produced with a probiotic culture was evaluated in relation to the viability of Bifidobacterium Bb-12, physicochemical, color, rheological and microstructural properties during 30 days of storage. The cheese formulation containing bifidobacteria were classified as probiotic. After this storage time, the probiotic buffalo Minas Frescal cheese showed a greenish white color and an increase in the syneresis values. The addition of bifidobacteria and the storage time of the buffalo Minas Frescal cheeses did not affect its rheological properties. These properties indicated a tendency to obtain hard and elastic cheeses, showing a tendency to be more elastic than viscous. (C) 2014 Elsevier Ltd. All rights reserved.